Everything you love about hot chocolate but in cookie form! These Hot Cocoa Cookies with Marshmallows are the perfect Winter treat and definitely deserving of a spot on your holiday cookie tray!
Where my hot chocolate lovers at?! I don’t know about you but my mind, HECK, my body automatically starts to crave hot chocolate when the cold Winter months roll around. You know? I mean, I can go months without thinking about it and then BOOM. The second the temperature drops and definitely the moment I start to see snow falling, it’s like I want no other drink. Hot chocolate just always hits the spot and I can drink one every single day all Winter long!
So, what if I told you that you can now have everything you love about your favourite decadent Winter drink but in cookie form?! And I’m talkin’ MARSHMALLOWS AND ALL, y’all. These cookies are double chocolate-y thanks to both the cocoa powder and the chocolate chips. They’re thick and crumbly, ooey and gooey and downright delicious. And the best part is that they’re so dang easy to make. Seriously! All you need are a few simple baking pantry staples and a bag of marshmallows and next thing you know, you’ll be eating your favourite decadent Winter drink instead of drinking it! Or, if you’re anything like me, you’ll be doing both!
So, my fellow hot chocolate lovers, are you ready to get started?!
INGREDIENTS YOU’LL NEED TO MAKE HOT COCOA COOKIES
Just a few typical baking ingredients and of course, marshmallows, make up these holiday favourite hot chocolate cookies. Let’s discuss exactly what you’ll need in a little bit more detail down below:
- Flour: The main dry ingredient that provides structure to the cookies. It’s important for the texture and consistency. All purpose flour works best in this recipe.
- Cocoa Powder: Gives the cookies their chocolate flavour. Make sure to use unsweetened cocoa for a better control of the sweetness in the recipe.
- Butter: Adds richness and flavour to the cookies. Using unsalted butter allows you to control the salt content in your recipe. However, if all you have on hand is salted, just omit the added salt. PRO TIP: Make sure to leave your butter out at room temperature for a bit to soften before using it in this recipe.
- Sugar: Provides sweetness and helps with the texture of the cookies. It also contributes to both flavour and structure.
- Eggs: Act as a binding agent and provide moisture to the cookies. They also contribute to the structure and help with leavening.
- Vanilla Extract: Enhances the overall flavour of the cookies. It adds a sweet and aromatic element.
- Baking Powder: A leavening agent that helps the cookies rise and become light and fluffy.
- Baking Soda: Also contributes to leavening and helps the cookies spread a bit during baking.
- Salt: Balances the sweetness and enhances the chocolate flavour. As is the case with most baked goods, a little bit of salt goes a long way in this recipe.
- Chocolate Chips: Add extra bursts of chocolate throughout the cookies, providing gooey and melty pockets of goodness. I used white chocolate chips for this recipe. However, you can use milk or dark chocolate chips instead, if you prefer.
- Marshmallows: A classic addition to hot chocolate cookies, giving them a delightful and gooey texture reminiscent of hot chocolate with marshmallows. Cause, seriously, what is a hot chocolate without marshmallows?! I used big sized marshmallows cut in half but you can use mini marshmallows instead, if you prefer.
HOW TO MAKE HOT COCOA COOKIES (KEY TIPS)
You can find full instructions for how to make this recipe for hot chocolate cookies in the recipe card down below, but here are a few quick tips to keep in mind:
- Use room temperature ingredients. Ensure that your butter and eggs are at room temperature. Room temperature ingredients are easier to incorporate and result in a smoother cookie dough.
- Measure ingredients accurately. Use accurate measuring cups and spoons for precise measurements. Baking is a science, and accurate measurements contribute to the success of your cookies.
- Don’t overmix the dough. Overmixing can lead to dense cookies. Mix the ingredients until just combined to avoid over developing the gluten in the flour.
- Use parchment paper. Line your baking sheets with parchment paper to prevent the cookies from sticking and make for easy cleanup.
- Shape the cookies into the same size balls so they bake evenly and in the same amount of time. EXTRA TIP: The dough is kind of crumbly so don’t be shy using a little force to get the cookie dough rolled into balls.
- Preheat your oven. Make sure your oven is fully preheated before placing the cookies inside. This ensures even baking and consistent results.
- Watch the baking time. All ovens are different. Keep an eye on the cookies as they bake. Overbaking can result in dry cookies. Take them out when the edges are set but the centers are still slightly soft. EXTRA TIP: These cookies don’t spread out or flatten too much as they bake. I like to go in with a spoon to gently press them down halfway through baking.
- Add marshmallows in the final few minutes of baking to avoid burning. Keep a close eye on them. You want them to be gooey but not burnt.
- Cool on the baking sheet. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set without breaking apart.
FREQUENTLY ASKED QUESTIONS
Yes, you can use hot chocolate mix in place of cocoa powder in cookies, but there are a few things to consider. Hot chocolate mix typically contains cocoa powder along with sugar and sometimes other flavourings like vanilla. If you decide to substitute hot chocolate mix, you may need to reduce the amount of granulated sugar in the recipe to avoid overly sweet cookies. Check the sweetness of your hot chocolate mix and adjust accordingly.
However, be mindful of texture. Hot chocolate mix might have a different texture than pure cocoa powder. If the mix contains powdered milk or other ingredients, it could impact the texture of your cookie dough.
Allow the cookies to cool completely on a wire rack before storing them. This helps prevent condensation, which can make the cookies soggy. Then, store the cooled cookies in an airtight container. If you need to stack the cookies in the container, place a piece of parchment paper or wax paper between the layers to prevent them from sticking together. Keep the container in a cool, dry place. It’ll be good for 1-2 weeks.
Yes, you can freeze hot cocoa cookies for longer storage (1-3 months). Allow the cookies to cool completely on a wire rack before freezing. Place the cooled cookies in a single layer on a baking sheet lined with parchment paper. Freeze the cookies in a single layer for about 1-2 hours or until they are firm. This initial freezing prevents the cookies from clumping together when stored in a container or bag. Once the cookies are individually frozen, transfer them to a freezer-safe container or a zip-top plastic bag. If you’re stacking the cookies, place parchment paper between the layers to prevent sticking.
When you’re ready to enjoy the cookies, take them out of the freezer and let them thaw at room temperature for a few hours. For a quicker thaw, you can use a microwave on a low setting or a preheated oven.
- 1 cup Unsalted Butter, softened
- 1 cup Sugar
- 2 Eggs, room temperature
- 1 tsp Vanilla Extract
- 3 cups All Purpose Flour
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup White Chocolate Chips
- 12 large Marshmallows, cut in half
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Fold in the chocolate chips.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, leaving some space between each.
- Bake for 5 minutes. Go in with a spoon and gently press down on the tops of the cookies to flatten them slightly. Bake for an additional 3-5 minutes or until set. Remove from the oven and quickly press one marshmallow half onto the top of each cookie. Return to the oven and bake for an additional 2-3 minutes, or until the marshmallows are soft, gooey and lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information:Yield: 25 Serving Size: 1
Amount Per Serving: Calories: 202Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 96mgCarbohydrates: 26gFiber: 1gSugar: 13gProtein: 3g
Nutrition is only an estimate and calculated using Nutritionix.
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